When I lived in San Francisco, fresh halibut was readily available in many local markets. On a good day you can find large halibut cheeks which were always my favorite. Halibut is an often overlook white fish that has an excellent taste and delicate texture. This recipe is one that brings both those qualities out in smashing style.
2 tablespoons butter
1 large red onion, chopped
4 to 5 cloves garlic, sliced
1 teaspoon salt
½ to 1 tablespoon chopped chives
2 lemons zested and grated, plus juice from ½ lemon
½ teaspoon chopped dill
¼ to ½ cup white zinfandel
2 tablespoons olive oil
2 tablespoons capers
1 pound halibut cheeks or filets
Heat the grill. In a sauté pan over medium-high heat, melt the butter. Add the onion and garlic and sauté until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by half. Add olive oil and capers and stir. Remove from the heat.
In a large aluminum foil grill pouch place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
My friend Brian “Stevie Ray” Spiro personally requested a unique grilled tuna recipe. Tuna is my favorite fish to grill. This goes out to you, Spiro!
4 fresh tuna steaks, about 8 ounces each, 1-inch thick
Lemon zest from one large lemon (completely zested)
Fresh rosemary leaves stripped from three sprigs, about 2 tablespoons
Handful flat leaf Italian parsley
4 cloves garlic, crushed
Kosher salt and freshly ground black pepper (grill seasoning could be substituted)
Extra-virgin olive oil
Unless you live in a community rich with fresh seafood markets, Costco by far has the best tuna you can get for the money. They usually have great deals on fish. Rinse and pat the tuna steaks dry. Place the zest on top of cutting board. Pile rosemary and parsley leaves on top of the zest. Pile the garlic and some coarse salt and black pepper or grill seasoning on top of the herbs. Finely chop the garlic, herbs, and spices all together. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand for about 10 minutes.
I prefer my grilled tuna to have a rare center. For that, I grill tuna steaks over high heat for three or so minutes on each side. Otherwise, grill for six minutes on each side. When I grill I like to rotate the steaks 45 degrees after the first three minutes on each side in either direction to get nice criss-cross grill marks.
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